Tuesday, September 8, 2009

I was telling a friend about my 1-2-3 Chocolate Microwave Mug Cake and kept thinking there had to be equally easy and delicious alternatives. I had some cream cheese and sour cream in the refrigerator and played around with a microwave cheesecake. The first time I overcooked it, but the second time was a charm. It was creamy and delicate from the first bite. This cake is great for people at work, in dorms or if you just want cheesecake...fast! My Cheesecake in a Mug, is so good and versatile that you can have a different topping each day...well, maybe each time you make it! One time I added chocolate chips, and then the next I swirled in some cherry jam. Instead of a crust, I added a crumb topping. I found a crust just gets soggy on the bottom, but as a topping it is perfect. The hardest part of this easy cheesecake is standing with your spoon waiting, while it cools in the refrigerator!

In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, vanilla, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any "mix-ins", or swirl in jam at this time. Microwave on medium for 2 1/2 minutes* (in a 650 watt microwave). Since microwave powers are different, you may need to experiment. You want the center to juststart to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice.

37 comments:

omg i don't know if i should hate you or bow at your feet! i am already obese, at least baking a cheesecake takes hours before ready so it keeps me at bay, but this... omg i am doomed! and so pretty too, good job!

Looks de-lish! I have a "cookbook" that is all desserts you can make in a mug. I think they are also set up to give as gifts with some of the ingredients provided and a note that says, "just add...."I'll have to look and see if cheesecake is in it. (Although, it'd be hard to provide most of those ingredients in a gift.)I'm gonna have to try this! GREAT job.

Kris...I've thought about this and it must be the power wattage of your microwave, and even on a lower setting, it still has a lot of power. Did you take it out just as it started to bubble, and cool it to room temperature and then refrigerate? The texture is what it should be only after being refrigerated. I'll have to experiment with high powered microwave ovens. Mine is a smaller 650 watt oven. I'm glad you like the concept...I do too, and I hope to come up with more recipes, so thanks for your feedback. With so many different microwaves it is difficult to find an exact time for all. Please let me know how things go and thanks again.

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Fantastic recipe! I have the same problem with the high powered oven; My cheesecake cooks around the edges before it cooks in the center. I am working to find a solution, but one question I needed to ask was, Why is vanilla included in the ingredients but not the instructions? I've been mixing it in with the rest of the ingredients before cooking. Is that what I am supposed to do?

Right now I´m sitting in my kitchen in the distant lands of Mexico City, watching the season finale of Mad Men while enjoying this absolutely fascinating dessert I stumbled upon. I just took the first bite and I have to say, your cheesecake is absolutely brilliant. Thanks a lot! You have just earned yourself a new follower several miles away!

This looks great. I have been doing low carb for over 6 years and also never ever do low fat. LOL So I will try your recipe with full fat everything and splenda in place of the sugar. Probably won't use the cornstarch either.

For those with higher wattage microwaves...I've done the one serving cakes, etc, but rather than a mug, I put them in something wider/lower. This creates more exposed surface area, so you should get more even cooking without the bubbling problem. Good luck!

I want to try this so bad! But I don't have a microwave unfortunately. Odd, I know but this is really the only thing I've ever *really* needed one for. If I put it in the over in a small Pyrex bowl, how long would I have to cook for?